Quick and Easy Tomato Sauce

This simple, traditional sauce can top anything from spaghetti to Chicken and Kale Cannelloni. Make this fresh and delicious dish from scratch now — then freeze it to savor later.

Level:
Moderate

Yield:
5 1/2 cups

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Ingredients

2 tbsp. olive oil

2 clove garlic

2 can plum tomatoes

2 tbsp. dark brown sugar

1 tsp. Salt

½ tsp. fresh-ground pepper

2 tsp. lemon zest

¼ c. heavy cream

Directions

Make the sauce: Heat olive oil in a large saucepan over medium heat until hot. Add the garlic and cook until golden. Add the tomatoes, sugar, salt, and pepper and continue to cook, covered, stirring occasionally, until the sauce slightly thickens — about 35 minutes. Lightly crush the tomatoes using a potato masher and stir in the lemon zest and heavy cream. Reduce heat to low and continue to cook — about 5 more minutes. Use immediately or to freeze, move to Step 2.

Freeze the sauce. Cool the tomato sauce completely and transfer to an airtight container. Freeze for up to 2 months.

Tips & Techniques

Note: Headspace should be left in containers holding liquid to allow for expansion when frozen. Follow these guidelines for widemouthed containers: 3/4 inch for pints and 1 1/2 inches for quarts.